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Chipped Kitchen Knife? What You Can Grind Out and What to Replace

A small chip in the edge can be ground out on a coarse stone. A deep chip, a crack or a bent blade means it is time for a new knife.

By Jamilur Rahman Updated November 5, 2026 · 7 min read

Time
30 min
Cost
$20-$50
Difficulty
Medium
A kitchen knife with a small chip in its edge lying on a wet sharpening stone
In this guide
  1. Quick answer
  2. Free vs. permanent fix
  3. What you'll need
  4. Why it happens
  5. Try this first (free)
  6. When free fixes aren't enough
  7. Buy the fix
  8. Fix it or replace it? A quick guide
  9. Keep it from chipping again
  10. What to skip
  11. FAQ
  12. Related problems

Quick answer

To fix a chipped kitchen knife, grind the edge back past the deepest point of the chip on a coarse 400-grit whetstone, then finish on a finer grit. That works for small chips, shallower than about 1/16 inch. A deep chip, a crack or a bent blade is not worth grinding, so replace the knife.

Free fix vs. permanent fix

Free fix · 5 minutes

Check the damage and retire the knife from hard jobs

  • Hold the blade under a bright light and look along the edge for a shiny notch
  • Judge the depth: under 1/16 inch is a home job
  • Stop using the knife on bones, frozen food and hard squash
  • Check recent food and the board for tiny steel flakes

How long it lasts: It tells you whether the knife is fixable. It does not remove the chip, and honing or a quick pass on a pull-through sharpener will not either.

Most readers choose Permanent fix
Combination whetstone, 400/1000 grit (illustration)
Illustration

A 400/1000 combination whetstone

A chip is missing steel, and the only way to remove it is to grind the whole edge back until it is behind the notch. A coarse 400-grit stone removes steel fast enough to do that in minutes. A honing rod or a pull-through sharpener cannot reach that far, and the 1000-grit side finishes a clean edge.

What to get: Combination whetstone, 400/1000 grit

How long it lasts: The chip is gone for good, and the same stone sharpens this knife and the rest of your set for years.

Check price on Amazon

As an Amazon Associate I earn from qualifying purchases.

What you'll need

  • Permanent marker

    Colors the edge so you can see where steel is coming off

    You have it

  • Damp towel or non-slip mat

    Keeps the stone from sliding

    You have it

  • Phone flashlight or bright lamp

    To see whether the chip is gone

    Free
  • Our pick
    Combination whetstone, 400/1000 grit (illustration)
    Illustration

    Combination whetstone, 400/1000 grit

    Coarse side removes the chip, fine side restores the edge

    Check price
  • Single 400-grit whetstone (illustration)
    Illustration

    Single 400-grit whetstone

    Just for removing the chip, if you already own a finer stone

    Check price
  • Sharpening angle guide (illustration)
    Illustration

    Sharpening angle guide

    Helps a beginner hold a steady angle

    Check price

Why it happens

1

Hard cutting surfaces

Glass, marble, ceramic and the bottom of a plate chip a thin, hard edge fast. Wood and soft plastic boards are gentler on steel.

2

Cutting things that are too hard

Bones, frozen food and hard squash can snap off a bit of edge. Many Japanese-style knives are very hard steel, so they chip where softer steel would only bend.

3

Twisting and prying

Levering a blade sideways to split, scoop or open a package puts a side load on a thin edge. Cut straight down and use the flat of the blade for scooping.

4

Rough storage and the dishwasher

Knives knocked together in a drawer or rattled around in a dishwasher get nicked. A knife block, a magnetic strip or blade guards prevent most of it.

Try this first (free)

Do these in order, starting with the simplest.

  1. Find the chip and judge how deep it is

    Tool used: Phone flashlight or bright lamp

    Hold the blade under a bright light and look along the edge. A chip shows as a shiny notch. If it is shallower than about 1/16 inch (1.5 mm), you can grind it out. If it is deeper than 1/8 inch (3 mm), the blade is cracked or the tip is snapped, stop here and read the next section.

  2. Color the edge with a marker

    Tool used: Permanent marker

    Draw over the angled edge, called the bevel, on both sides. Where the ink wears off, steel is coming off, so you can see whether you are holding the right angle.

  3. Set up the stone so it cannot move

    Tool used: Damp towel or non-slip mat

    Soak the stone if its instructions say to; many need 10 to 15 minutes and some only a splash. Set it on a damp towel and keep it wet while you work.

  4. Grind the edge back on the coarse side

    Tool used: Combination whetstone, 400/1000 grit

    Hold the blade at about 15 degrees for Japanese-style knives or 20 degrees for German and American styles. Push the edge across the stone from heel to tip with light, even pressure. Work one side, then the other, and check every 20 strokes. Small chips often take 10 to 30 minutes. Stop when no bright notch is left.

    Combination whetstone, 400/1000 grit (illustration)
    Illustration

    Tool for this step

    Combination whetstone, 400/1000 grit · Coarse side removes the chip, fine side restores the edge

    Check price on Amazon

  5. Refine on the fine side

    Tool used: Combination whetstone, 400/1000 grit

    Flip to the 1000-grit side and do 10 to 15 strokes per side to smooth the scratches and raise a thin burr. Then use a few light, alternating passes to remove the burr.

    Combination whetstone, 400/1000 grit (illustration)
    Illustration

    Tool for this step

    Combination whetstone, 400/1000 grit · Coarse side removes the chip, fine side restores the edge

    Check price on Amazon

  6. Test, rinse and dry

    Slice a sheet of paper or a ripe tomato. A clean cut means the edge is back. Rinse the knife, dry it right away and keep your fingers well behind the edge the whole time.

When free fixes aren't enough

The free steps can tell you what is wrong, but they cannot put steel back. A honing rod realigns an edge without removing a notch, and a pull-through sharpener shaves off too little to reach a deep chip. If the chip is deeper than about 1/8 inch, the blade has a crack or the tip has broken off, fixing it means removing so much steel that the knife changes shape. A professional with a belt grinder can sometimes save a valuable knife. For an inexpensive one, a new knife costs less than the repair. For anything smaller, a 400-grit stone is the tool that works.

Buy the fix

Still stuck after the free fixes? These are the products we would look at.

Our picks compared
PickProductFixesWho it's forBuy
Best pick
Combination whetstone, 400/1000 grit (illustration)
Illustration
Combination whetstone, 400/1000 grit
a small chip, plus the dull edge it leaves behind Anyone with a small chip who wants to fix it once and keep the knives sharp afterward. Check price
Budget pick
Single 400-grit whetstone (illustration)
Illustration
Single 400-grit whetstone
the chip itself, on a tighter budget People who already own a finer stone or will take the knife to a pro for finishing. Check price
Best pick
Combination whetstone, 400/1000 grit (illustration)
Illustration

Combination whetstone, 400/1000 grit

Fixes: a small chip, plus the dull edge it leaves behind

Look for: 400 grit on one side for removing chips and 1000 grit on the other for finishing; A non-slip base or holder; Long enough for your longest knife, about 7 inches or more; Clear soak-or-splash instructions.

Who it's for
Anyone with a small chip who wants to fix it once and keep the knives sharp afterward.
Honest downside
Your knife is ceramic, serrated or has a deep chip. A stone does not suit those.
Check price on Amazon
Budget pick
Single 400-grit whetstone (illustration)
Illustration

Single 400-grit whetstone

Fixes: the chip itself, on a tighter budget

Look for: A coarse 400 grit rating; A flat, even surface; A size long enough for the blade.

Who it's for
People who already own a finer stone or will take the knife to a pro for finishing.
Honest downside
You have no finer stone. A 400-grit edge is rough and needs a finer grit to feel sharp.
Check price on Amazon

As an Amazon Associate I earn from qualifying purchases. We don't show prices because they change, so use the button to see today's price.

How we picked: How we picked: this page is based on knife care and sharpening guides from cutlery makers, whetstone grit charts, and the chip repairs people describe in owner reviews. We do not test products by hand.

Fix it or replace it? A quick guide

  • Chip shallower than 1/16 inch: grind it out at home on a 400-grit stone.
  • Chip 1/16 to 1/8 inch: possible with patience, or take it to a professional sharpener.
  • Deeper than 1/8 inch, a crack, a bent blade or a snapped tip: replace the knife.
  • Ceramic knife: not a stone job.

Keep it from chipping again

Use a wood or soft plastic board. Keep bones and frozen food away from your good knife. Wash it by hand and dry it right away. Store it in a block, on a magnetic strip or in a blade guard so it does not knock against other metal.

What to skip

Pull-through sharpeners, honing rods and bench grinders

A honing rod straightens an edge and does not remove metal. A cheap pull-through sharpener scrapes off a little steel at a fixed, often harsh angle, and it cannot reach a chip. A bench grinder overheats thin steel, which can ruin the temper and soften the edge.

Frequently asked questions

Can you sharpen a chipped knife?
Yes, if the chip is small. Grind the edge back on a coarse stone until the chip is gone, then refine it on a finer grit. Deeper chips are best left to a professional or replaced.
What grit whetstone do I need to fix a chip?
Around 400 grit. Some people start on 220 for deeper chips, but that is rough and needs more finishing steps. Finish on 1000 grit to get a usable edge.
Is a chipped knife dangerous to use?
A chipped edge can catch and slip. The bigger concern is a tiny flake of steel ending up in food. If a chip just happened, look over the board and the food, and stop using the knife until it is fixed.
Can I fix a chipped ceramic knife?
Not with a normal whetstone. Ceramic needs diamond abrasives, and chips are often deep. A maker's sharpening service may handle it, or replace the knife.
Why does my knife keep chipping?
A thin, hard edge chips when it hits glass, bone or frozen food, or when it is twisted in the cut. Switch to a wood or plastic board and keep the knife away from bones.

As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure

Combination whetstone, 400/1000 grit (illustration)
Illustration

Our pick: Combination whetstone, 400/1000 grit

Check price